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This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.

This recipe will serve 3.

Chickpea Pulav (Chole Biryani) Recipe by ManjulaIngredients:

1 cup rice (I use basmati rice)

15oz chickpeas/chola/garbanzo/kabule chana canned or cooked

2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes

1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup

6 oz spinach chopped frozen or 3 cups of chopped fresh spinach

1 cup bell pepper cubed in bite size pieces

3 tablespoons oil

1 teaspoon cumin seeds/jeera

1/8 teaspoon asafetida/hing

1 bay leafs/tajpat

1 tablespoon ginger finely shredded

1 green chili finely chopped

1-1/2 teaspoon salt

1/4 teaspoon turmeric/haldi

1/2 teaspoon mango powder/amchoor

1/4 teaspoon garam masala

1-1/2 cups water

Method

Wash and soak the rice in about 2 cups of water at least for 10 minutes.

Drain the liquid out of the can of chickpeas and wash the chickpeas well.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds.

Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.

Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.

Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.

When Pulav is ready add mango powder and garam masala mix gently.

Serve alone or with side of yogurt or pickle if you want to spice it up more.

Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.

Recipe will serve 4

Ingredients

1 cup chana dal (Bengal gram)

1 teaspoon salt

1/2 turmeric (haldi)

1 tablespoon ginger finely chopped

1 green chili chopped

1/4 teaspoon black pepper

1/4 teaspoon garam masala

1/2 teaspoon mango powder (amchoor)

Seasoning:

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

6-7 curry leaves

Pakwan (Crisp Puries known as Pakwan):

1 cup all purpose flour (maida/plain flour)

1/4 cup semolina (sooji)

1/4 teaspoon of salt

1/2 teaspoon cumin seeds (jeera)

2 tablespoon oil

Approx. 1/3 cup of water

Oil to fry

Also need tamarind chutney for serving, check the recipe on my website

Method

Cooking Dal:

Wash and soak chana dal for at least 2 hours in 3 cups of water.

Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.

As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.

Turn off the heat and wait until steam has stopped before opening the pressure cooker.

Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.

Seasoning:

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.

Pakwan:

Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.

Set the dough aside and let it sit for at least 15 minutes or longer.

Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.

Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.

Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.

Fry 2-3 puries at time until both sides are a light golden-brown.

Transfer puries over paper towel, it will absorb the extra oil.

After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.

Serve Pakwan with hot dal with drizzle of tamarind chutney.